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9780231144674

Building a Meal

by ; ;
  • ISBN13:

    9780231144674

  • ISBN10:

    0231144679

  • Edition: Reprint
  • Format: Paperback
  • Copyright: 2011-08-05
  • Publisher: Columbia Univ Pr
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Summary

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy-the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice. With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites-hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse-he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.

Author Biography

Herv This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Kitchen Mysteries: Revealing the Science of Cooking and Molecular Gastronomy: Exploring the Science of Flavor, among other books. M. B. Debevoise has translated close to thirty works from French and Italian in every branch of scholarship, including Herv This's Molecular Gastronomy and The Columbia History of Twentieth-Century French Thought, edited by Lawrence D. Kritzman.

Table of Contents

Menu
Prefacep. xi
Introduction Culinary Constructionp. 1
The Complexity of the Worldp. 2
Appetizers
Hard-Boiled Egg with Mayonnaisep. 5
Heresy!p. 7
Renewing a Heritagep. 9
The Birth of Molecular Gastronomyp. 11
Return to the Kitchenp. 12
How to Make a ôGoodö Hard-Boiled Eggp. 13
Culinary Dictums by the Thousandsp. 14
At What Temperature Is an Egg Cooked?p. 20
Understanding Phenomenap. 26
To Be a Cook or a Chemist?p. 28
And Now for the Mayonnaisep. 32
A Science for Cooking: Molecular Gastronomyp. 36
Simple Consommep. 39
A Site for Sharing New Ideasp. 40
How to Make a Bouillonp. 41
A Technical Questionp. 44
Cooking Has Really Changed!p. 47
Constructing and Learningp. 51
Main Course
Leg of Lamb with Green Beansp. 55
Flavor and Culturep. 55
Culinary Innovationp. 56
To Grill or to Braisep. 60
The Color of Green Beansp. 61
Transmitting Knowledgep. 64
Moderation in All Thingsp. 68
Steak and French Friesp. 71
Constructing a Dishp. 71
The Question of Steakp. 73
Should Meat Be Salted Before, During, or After Cooking?p. 74
Science and Dietp. 77
Good for Your Health?p. 78
Preparing French Friesp. 80
Deserts
Lemon Meringue Piep. 83
On Love in Cookingp. 84
What Do Humans Eat?p. 88
Pies, Fats, and Sugarsp. 89
The Lemon Custard Fillingp. 93
The Meringuep. 94
The Art of the Lecturep. 96
A New Kind of Chocolate Moussep. 99
Chantilly Chocolatep. 101
Novelty: Between Desire and Fearp. 103
What Will We Eat Tomorrow?p. 105
Health, Food Safety, and Flavorp. 108
Looking Aheadp. 109
Note-by-Note Cookingp. 110
Reforming Educationp. 111
Culinary Constructivismp. 113
Constructing a Menup. 116
The Unending Conversationp. 118
Artisans and Artistsp. 119
Indexp. 123
Table of Contents provided by Ingram. All Rights Reserved.

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